11 (Fri) March 2016
with K staff and guest from ADB
Same stuff (see most recently 6.344 He’s Leaving Home), but taken to a different level. The Boss insisted on using the same grill throughout — typically, clean grills are exchanged between batches of meat — rendering it increasingly black from the scorching marinade. After awhile, the carbonization created a non-stick surface, like a seasoned cast iron grill. Moreover, it imparted a charred smokiness — the taste of cancer — that enhanced the flavor of the meat. This is the way to do it.